*  Exported from  MasterCook  *
 
                     READER'S DIGEST POTATO SKIN NACHOS
 
 Recipe By     :
 Serving Size  : 32   Preparation Time :0:00
 Categories    : Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      large         Baking Potatoes -- scrubbed
      1/4  teaspoon      Chili Powder
      1/4  teaspoon      Salt
                         8 oz Jar of Taco Sauce
    1 1/2  cups          Monterey Jack or Cheddar
                         (shredded)
                         Jalapeno Peppers -- seed/chop
   10      milliliters   Garlic -- minced
    2      tablespoons   Fresh Parsley
    1                    Preheat the oven to 400 F. B
 
 
  1) Remove, leaving the oven on and let cool until easy to handle.
 
  2) Halve the potatoes lengthwise and scoop out the pulp, leaving shells 1/8
 of an inch thick. Half each potato shell lengthwise then half each piece
 crosswise.
 
  3) Arrange the potato skins flesh side up on an ungreased baking sheet.
 Sprinkle with the chili powder and salt. Bake uncovered for 10 minutes or
 until heated through.
 
  4) Meanwhile combine the taco sauce, cheese, peppers, garlic and parsley in a
 small bowl. Spoon the mixture onto the hot potato skins. With the oven rack
 set 4 inches from the heat, broil the skins for 1 to 2 minutes or until the
 cheese melts.
 
  Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY
 315-786-1120
 
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